Lunches
Rajma Chawal
Ingredients
- Red kidney beans, soaked overnight: 250 g (1.25 cups)
- Onion, finely chopped: 200 g (1 large)
- Tomatoes, pureed: 300 g (2 large)
- Ginger-garlic paste: 20 g (1.5 tbsp)
- Cumin seeds: 5 g (1 tsp)
- Garam masala: 5 g (1 tsp)
- Red chilli powder: 5 g (1 tsp)
- Turmeric powder: 3 g (0.5 tsp)
- Ghee or vegetable oil: 30 ml (2 tbsp)
- Basmati rice, cooked: 400 g (2 cups (cooked))
- Fresh coriander, chopped: 10 g (2 tbsp)
Method
- Pressure-cook the soaked kidney beans with salt until soft, about 20-25 minutes.
- Heat ghee in a pan, add cumin seeds until fragrant.
- Add onions, cook until golden, then stir in ginger-garlic paste.
- Add tomato puree, turmeric, chilli powder and cook until oil separates from the masala.
- Add the cooked beans with their liquid, simmer 15-20 minutes, mashing a few beans to thicken the gravy.
- Stir in garam masala and adjust seasoning.
- Serve hot over steamed basmati rice, garnished with coriander.
Introduction: Rajma chawal, kidney beans stewed in a tomato gravy served over rice, is a beloved North Indian comfort lunch, especially in Punjab and Delhi, often eaten on weekends as a family meal.
Cultural Background: Rajma chawal, kidney beans stewed in a tomato gravy served over rice, is a beloved North Indian comfort lunch, especially in Punjab and Delhi, often eaten on weekends as a family meal.
Tips: Mashing some beans against the pan naturally thickens the gravy without extra ingredients.
Variations: A Kashmiri version omits onion and garlic, relying on asafoetida and fennel for flavour.
Storage: Refrigerate up to 4 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop with a splash of water.
FAQs:
Q: Can I use canned kidney beans?
A: Yes, use two 400 g cans, drained, and skip the pressure-cooking step, simmering only 10 minutes in the gravy.
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